The technology of baking bread requires certain conditions that are not so easy to realize in the realities of modern cuisine. But enterprising housewives still find ways to cook such bread at home. And how they manage it, we will tell below.
Homemade rye bread - a recipe in the oven
Bread can be cooked not on the floor, but in a closed vessel (cauldron, pan with a lid). The dough for bread should be more liquid than in the authentic version, and for its preparation we will use a puff (starter) with a small amount of yeast.
Ingredients:
For poultry (sourdough):
- rye flour - 155 g;
- water 155 ml;
- active yeast - a quarter teaspoonful;
For the test:
- wheat flour of the highest grade - 360 g;
- fermented malt - 3 full st. spoons;
- boiling water - 80 ml;
- water 210 ml;
- granulated sugar - 10 g;
- salt of large stone - 10 g;
- the whole serving of puddle;
- flour for sprinkling bread.
Preparation
- In water at room temperature (22 degrees), dissolve the dry active yeast, pour the sifted rye flour and mix until the lumps dissolve.
- We cover the container with the received film or package and leave it for fermentation for four hours.
- Now about how to make a dough for baked bread. Fermented malt is brewed with boiling water, stirred and left for five minutes.
- In the meantime, we sift the wheat flour, add salt, sugar, spread the whole puddle, brewed malt and pour in water (20 degrees). For kneading we use a vessel with a tight lid with a volume of at least three liters.
- Thoroughly knead the dough by hand. It is obtained by liquid and viscous - it should be so.
- We collect the dough from the walls of the vessel with the help of a scapula and add it slightly to the center of the vessel, picking up from the bottom.
- Leave the dough for an hour and a half, picking it from the edges every thirty minutes and folding it to the center.
- Cover the container now with a lid and leave the dough for further fermentation for six to twelve hours. The fermentation time depends on the temperature in the room. At a temperature of 22 degrees, it takes twelve hours, and if the kitchen is hot (25-28 degrees), the dough ripens and doubles in volume and in six hours.
- Now we prepare another container for the approach, in which we spread the cotton towel and very generously sprinkle it with flour.
- On the table, we pour a generous layer of flour and dump the dough that came up.
- A spade is selected from the edges to the center, until the product is completely covered with flour and will become a characteristic round shape in the form of bread cakes.
- Very quickly we raise the workpiece now and shift it into a container with a towel in the flour.
- Sprinkle the cake with flour and on top and cover it with the edges of the towel.
- We give the bread to stand for an hour and a half, after which we turn it from the towel into a container, in which we will bake bread. The ideal option will be a cast-iron pot or an old saucepan. It needs to be preheated in the oven for 30 minutes at a temperature of 220 degrees.
- We hastily put the container with bread in the already heated oven and bake at the same temperature as the dishes were heated for fifty minutes.
- Rusty rye bread on the leaven is cooled on the grate and cleaned of excess flour with a stiff brush.
As you can see, the recipe for baked bread in an oven on a rye basis is not easy and complicated by its rather liquid texture of the dough, but only in this way can you get the desired taste result. If you add flour more and make the dough denser, then this is not the best way to affect the taste of the finished product.
How to bake bread in the oven quickly?
For the preparation of baked wheat bread according to this recipe, it is necessary to equip your oven with a flat stone for a while, which in our case will be a bottom. It is also necessary to put a container of water on the bottom of the device or simply to spray the first fifteen minutes of the oven wall.
Ingredients:
- wheat flour of the highest grade - 1 kg;
- Whey milk dairy - 650 ml;
- pressed yeast - 10 g;
- salt of large stone - 10 g.
Preparation
- Sift into a bowl of flour, mix it with salt and add to the dry mixture the yeast dissolved in warm serum.
- We make a kneading soft dough and place it for proofing in a bowl for two hours.
- After a time, we approached the dough, kneading all the bubbles, and again put the approach for one hour.
- Now we knead the dough for the last time, decorate it in the form of a round cake or loaf and put it on the parchment leaf for the approach, sprinkling the surface with flour.
- After an hour, we draw the parchment with bread on the hot stone in a heated oven and set aside for baking for fifty minutes at 220 degrees.
- The first fifteen minutes ensure the humidification of the oven.
- Ready bread to cool on the grate under the towel.